Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add ½ onion and 1 clove garlic, cook, stirring until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Sauté for 3-5 minutes until lightly browned, season with salt and pepper. Sauté 1 minute remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Sauté the remaining ½ onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque 1 minute. Begins to smell a bit nutty. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until nearly evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth one cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with chopped parsley before serving.